This casserole layers a cumin-and-chili-seasoned turkey mixture with mashed potatoes, then finishes it with broiled mozzarella. It makes six servings.
Ingredients
For the turkey layer
- 1 pound raw fat-free ground turkey
- ¾ cup diced red onion
- ¾ cup diced green bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, for a dash of each
- 1 cup frozen corn
- ½ cup salsa
For the potato layer and topping
- 4 medium potatoes, peeled and cut into pieces
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon light butter
- Pinch of garlic salt
- Salt and black pepper, for a dash of each
- ½ cup reduced-fat shredded mozzarella
- Cooking spray
Instructions
- Boil the potatoes over high heat until soft, about 30 minutes.
- Meanwhile, brown the ground turkey with the onion and green pepper in a large pan, breaking up the meat as it cooks. Continue until the turkey reaches 165°F (74°C).
- Add the cumin, chili powder, a dash each of salt and pepper, salsa, and corn. Cook over low heat for 10 minutes.
- Preheat the oven to 375°F. Coat a 9×13-inch baking dish with cooking spray.
- Drain the potatoes. Mash them with the Greek yogurt, light butter, garlic salt, and a dash each of salt and pepper.
- Spread the turkey mixture across the bottom of the prepared dish. Cover it completely with the mashed potatoes.
- Bake for 25 minutes, until the center reaches 165°F (74°C).
- Remove the dish from the oven and set the oven to broil. Sprinkle the mozzarella over the potatoes.
- Broil for 3–4 minutes to melt the cheese, watching closely so it does not burn.
Yield
Makes 6 servings of approximately 7½ ounces each.
Storage
Refrigerate cooled leftovers in a covered container and use within 4 days. The cooled casserole may also be frozen.
